Cabbage Soup
Cabbage Soup is an impressive dinner. Made with 1 1/2 lb. flank steak, 2 1/2 qt. water, 1 tbsp. salt, 1 to 2 bay leaves and 1 large onion, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Place meat and water in 5-quart soup kettle.
Add salt, pepper, bay leaf and garlic, bring to boiling point; reduce heat and simmer about 1 hour.
Shred cabbage coarsely and add tomatoes, vinegar or lemon juice and a little more salt to taste.
Simmer gently for another 1/2 hour.
Brown the flour in the margarine, until light brown.
Add a little of the soup liquid, stirring constantly.
Thicken the soup with the mixture.
Add chopped parsley and dill.
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